Samurai Soup Ala Rachael Ray

Name: Samurai Soup Ala Rachael Ray
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/2 lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated; 1/2 lb ground pork; 1 teaspoon crushed red chili pepper flakes (my own addition); 1/4 cup soy sauce; 1 1/2 tablespoons oyster sauce; 1 tablespoon ginger, finely chopped; 2 teaspoons honey; 1 teaspoon sesame oil, plus more for drizzling; 40 wonton wrappers; 4 cups chicken broth; 1/4 lb snow peas, trimmed and cut crosswise into 1/2 inch pieces; 1/4 cup chopped green onion, garnish (my own addition); 1/4 cup bamboo shoot, sliced very thin, garnish (my own addition)

Submitted by katie in the UP

"Found in Everyday with Rachael Ray April/2009 I love soups....and this is easy and delicious. **not very good leftovers though....lol....good excuse to eat the whole pot :)"

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Ready In:: 50mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₂ lb baby bok choy, halved lenghthwise and crosswise, white and green portions separated
¹⁄₂ lb ground pork
1 teaspoon crushed red chili pepper flakes (my own addition)
¹⁄₄ cup soy sauce
1 ¹⁄₂ tablespoons oyster sauce
1 tablespoon ginger, finely chopped
2 teaspoons honey
1 teaspoon sesame oil, plus more for drizzling
40 wonton wrappers
4 cups chicken broth
¹⁄₄ lb snow peas, trimmed and cut crosswise into 1/2 inch pieces
¹⁄₄ cup chopped green onion, garnish (my own addition)
¹⁄₄ cup bamboo shoot, sliced very thin, garnish (my own addition)

directions

In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
Drain, rinse with cold water and squeeze dry; finely chop and transfer to a medium bowl.
Stir in the pork, 1 tbls soy sauce, the oyster sauce, ginger, honey, chli flakes and 1 tsp sesame oil.
Arrange 10 wonton wrappers on a work surface and top each with 1 rounded tsp of pork mixture.
Moisten the edges and fold over to form half moons; press the edges to seal.
Working with 1 at a time, bring the tips together and pinch to form 10 bundles; repeat with the remaining wrappers and filing.
In a med sauce pan, bring the chicken broth, 1 cup water and the reamining 3 tbls soy sauce to a boil.
Cover; remove from heat.
In a large pot of boiling water, cook the dumplings, stirring occasionally, unti ltender, about 5 minutes.
Transfer to bowls.
Add snow peas to the broth, cook for 1 minute, then ladle over the dumplings.
Garnish with green onions and bamboo shoots.
Drizzle with a few drops of sesame oil.